Try this really simple jazzed up fruit salad.
Ingredients and Method
Try this really simple jazzed up fruit salad.
SERVES 4
350 ml Graham Beck’s Bliss demi sec
2 star anise
5 gelatine leaves
1 punnet each of strawberries, blueberries and raspberries
Thyme to garnish
Put the sparkling wine and star anise into a pot, add gelatine to the wine. Bring to a gentle boil and stir lightly until the gelatine has completely melted. Leave to cool slightly. In the meantime arrange a little of the raspberries on the bottom of four dariole moulds. Pour a layer of the jelly onto the berries and allow to set. Add another layer of berries and repeat the process until the moulds are filled. Refrigerate until just before serving, at least 2 hours. Dip the dariole moulds into hot water to loosen the jellies, turn out onto plates and serve with the rest of the berries.
Nutritional content per serving:
360kJ | 20g Carbohydrate | 1g Protein | 0g Fat | 5g Fibre
